yams with marshmallows are my fav but not really a dessert i do however hate when ppl add pineapple...DHs family does and so i dont get to eat yams. they also cook the turkey then cut it up and put it in a big pot with gravy so it is all mixed together...im not a big fan of anything his grandma makes for thanksgiving but my family is too far away. you could make some kind of cobbler!

yams with marshmallows are my fav but not really a dessert i do however hate when ppl add pineapple...DHs family does and so i dont get to eat yams. they also cook the turkey then cut it up and put it in a big pot with gravy so it is all mixed together...im not a big fan of anything his grandma makes for thanksgiving but my family is too far away. you could make some kind of cobbler!

SoDorable! You crack me up. My fam makes things I dont care for either. So every year I make a mini dinner for just me, DH and now my son (even though hr can't eat it). But I have been doing it for a few years and I love it!

SoDorable! You crack me up. My fam makes things I dont care for either. So every year I make a mini dinner for just me, DH and now my son (even though hr can't eat it). But I have been doing it for a few years and I love it!

For the filling, combine ingredients in a large bowl and toss gently until fruit is coated with sugar. Place in a greased 8x8-inch glass baking dish. In a separate medium-sized bowl, mix the dry ingredients for the topping. Then add the butter and oil, and cut them into flour mixture (using a pastry cutter) until crumbly. Sprinkle evenly over the filling, and pat down with the back of a spoon to "condense" the topping. Bake at 350 F until topping is crisp and brown, usually 45-50 minutes. Serve warm, with vanilla ice cream.

For the filling, combine ingredients in a large bowl and toss gently until fruit is coated with sugar. Place in a greased 8x8-inch glass baking dish. In a separate medium-sized bowl, mix the dry ingredients for the topping. Then add the butter and oil, and cut them into flour mixture (using a pastry cutter) until crumbly. Sprinkle evenly over the filling, and pat down with the back of a spoon to "condense" the topping. Bake at 350 F until topping is crisp and brown, usually 45-50 minutes. Serve warm, with vanilla ice cream.

Last year I made a spiced pumpkin cake that was delicious! I'll have to look for the recipe and post it later. I'm thinking of making it again even though I'm trying to take off the baby weight and shouldn't be eating cake. Otherwise, I'm making baked apples.

Last year I made a spiced pumpkin cake that was delicious! I'll have to look for the recipe and post it later. I'm thinking of making it again even though I'm trying to take off the baby weight and shouldn't be eating cake. Otherwise, I'm making baked apples.

Sodorable-Your DH's grandma isn't the one that puts her hands in everything she cooks is she? I can't remember who it was but I'm still creeped out by it! Lol. And hey, if it's not her I've just given you something to be thankful for at your dinner;-)

Sodorable-Your DH's grandma isn't the one that puts her hands in everything she cooks is she? I can't remember who it was but I'm still creeped out by it! Lol. And hey, if it's not her I've just given you something to be thankful for at your dinner;-)

*Heat oven to 350. Butter and flour a 12-cup bundt pan*In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt*Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2-3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).*Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cook in the pan for 30 minutes, then invert onto a wire rack to cool completely.*In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.__________I got this recipe from Martha Stewart or Real Simple magazine (I subscribe to both, can't remember which one the recipe came from). It was really, really good! Even a friend who doesn't usually like cake enjoyed this. I think I'd better run to the store and pick up the ingredients! I wasn't planning on making it again (trying to get off the baby weight...cake isn't really on my diet), but posting the recipe has made me want it again this year. :)

*Heat oven to 350. Butter and flour a 12-cup bundt pan*In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt*Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2-3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).*Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cook in the pan for 30 minutes, then invert onto a wire rack to cool completely.*In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.__________I got this recipe from Martha Stewart or Real Simple magazine (I subscribe to both, can't remember which one the recipe came from). It was really, really good! Even a friend who doesn't usually like cake enjoyed this. I think I'd better run to the store and pick up the ingredients! I wasn't planning on making it again (trying to get off the baby weight...cake isn't really on my diet), but posting the recipe has made me want it again this year. :)

In a medium bowl, whisk together the eggs and melted butter. Add
the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all
ingredients are combined. Pour mixture into the pie shell over the
pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F
and continue to bake for an additional 35 minutes or until pie is set.
Remove from oven and cool on a wire rack.

In a medium bowl, whisk together the eggs and melted butter. Add
the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all
ingredients are combined. Pour mixture into the pie shell over the
pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F
and continue to bake for an additional 35 minutes or until pie is set.
Remove from oven and cool on a wire rack.

I'm making this http://www.sweettreatsmore.com/2011/11/pumpkin-lust-cake.html but I couldn't find pumpkin spice pudding (walmart was the only plave I found that carried it but was sold out) so I'm using chocolate.

I'm making this http://www.sweettreatsmore.com/2011/11/pumpkin-lust-cake.html but I couldn't find pumpkin spice pudding (walmart was the only plave I found that carried it but was sold out) so I'm using chocolate.

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